Little Coconut and Raspberry Cakes
Delicious... that is the only word I can use to describe these.
They look so cute you won’t want to stop at just one, believe me.
|125g||unsalted butter, melted|
|275g||icing sugar, sifted|
|1/2 tsp||baking powder|
|5||large egg whites|
Preheat the oven to 180ºC/fan 160ºC/gas 4.
Line a muffin tin with twelve paper muffin cases.
This couldn’t be easier. Simply mix together everything, apart from the raspberries, until smooth. Spoon into the paper cases and divide the raspberries among the cakes, pressing them lightly on to the surface. Bake for 15 minutes, until the cakes are golden and just springy to touch in the middle.
Remove from the oven and cool slightly before removing from the tin. Serve warm or cold.
The cakes will keep in an airtight container for a few days and still remain really moist and yummy.
PS... If you fancy, you can also use blueberries, small strawberries or blackberries instead of raspberries. Frozen raspberries are perfect to use when fresh ones are out of season.
In the mood for a drink? Fruit tea (a healthy drink that’ll help you feel less guilty if you have more than one cake).